Recipe by Doris Camilleri

Ingredients:

For the pastry:

• 500 g plain flour
• 250 g Remia Gold margarine
• 1/2 tsp
• salt
• water

For the scallops & chocolate dressing:

• 25 g Remia Gold margarine
• 1 large leek (sliced)
• salt and ground black pepper
• scallops
• 2 tbsp sesame seeds
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 20 g Cadbury Bournville chocolate
• 1 tsp Cadbury cocoa

Instructions:

For the pastry:

1. In a large bowl combine flour, salt and Remia Gold margarine.
2. Mix well until mixture resembles breadcrumbs.
3. Slowly add some water, mix with your hands until dough forms a ball.
4. Knead the dough and allow dough to rest in refrigerator for 20 mins before rolling out.

1. Melt the Remia Gold margarine in a large frying pan over low heat, add leek, season with salt and pepper.
2. Cook gently for 5 mins until softened.
3. Rinse the scallops thoroughly, pat dry on kitchen paper, season on both sides.
4. Tip the sesame seeds onto a plate and press the flat side of each scallop into them.
5. Heat the oil over medium heat and add the scallops flat side down.
6. Fry them for about 30 seconds on each side, depending on their size, until just tender.
7. Pour the vinegar and soy sauce into a small saucepan and heat to a simmer.
8. Remove pan from the heat, add Cadbury Bournville chocolate and Cadbury cocoa powder and stir until it melts and becomes smooth.
9. When the pastry is cooked, fill with leeks, scallops and drizzle with the chocolate dressing.

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